Ingredients
130
g
almond meal
50
g
buckwheat flour
0.5
tsp
baking soda
0.5
tsp
sea salt
55
g
coconut sugar
50
g
cacao powder
60
ml
maple syrup
60
ml
coconut oil
2
tsp
vanilla extract
40
ml
water
50
g
vegan chocolate chips
60
g
vegan mini marshmallows
60
g
dried cranberries
Directions
1
Preheat oven to 170C fan forced/190C/375F. Line two baking sheets with baking paper.
2
Sift all the dry ingredients to help combine evenly.
3
Add all wet ingredients to a bowl and mix well.
4
Add wet ingredients to dry and mix until just combined. Gently stir through chocolate chips, marshmallows, and dried cranberries.
5
Using an ice cream scoop, shape cookie dough into balls and place onto a baking sheet. Slightly flatten each ball.
6
Bake for 12-14 minutes or until slightly firm on the outside. Remove and cool before eating. I love these cold from the fridge with a glass of soy milk.
